This was really fun to do. A dear friend of mine has “camp” at her house for a week during the summer with her four grandchildren. They do enjoy cooking and she asked me if I could do a cooking class for them. We were having a hard time getting our times to mesh, so we decided on a video class with me visually taking them through the recipe I sent to them that they were going to prepare. Here I am, cell phone in hand, walking, talking and stirring through Modern Mac N Cheese!


Modern Mac N Cheese

Fresh Vegetables and Pasta in a light, zesty Cheese Sauce
Author Liz Geeslin


  • 2 cups rotini pasta Barilla Plus is my favorite
  • 1/2 cup carrot diced
  • 2 cups broccoli florets
  • 1 small zucchini diced
  • 1 cup peas frozen
  • 1 cup cottage cheese
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon hot pepper sauce
  • salt and pepper to taste
  • 1 cup Cheddar cheese grated
  • 1 cup Monterey Jack cheese grated


  • Prepare all the ingredients: Dice the vegetables, measure out the pasta and cheeses.
  • Cook pasta in large saucepan of boiling salted water for 4 minutes. 
  • Add carrots and cook 2 minutes. Add broccoli and cook 2 minutes longer. 
  • Drain pasta and vegetables, reserving 1/2 cup of the cooking liquid. 
  • Return pasta and vegetables to saucepan. Add zucchini and peas. 
  • Blend the cottage cheese with an immersion blender or small food processor, just until smooth. 
  • Then add the reserved pasta cooking water, mustard, hot pepper sauce and blend briefly. 
  • Stir into the pasta and vegetables. Season with salt and pepper. 
  • Mix in cheddar and Monterey jack cheeses, stirring to combine.
  • If eating immediately, warm gently on the stove top or can be eaten room temperature, even cold!
  • If freezing, cool and package for the freezer. 

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